The world is your oyster and that could not be more true when it comes to discovering new food and flavors. There are endless possibilities when it comes to preparing oysters. Whether you prefer these salty creatures raw or cooked, we have put together a list of 5 great ways to enjoy them and some great pairings.
Raw Oysters Eating oysters in their natural state is the most popular way to enjoy them. Cocktail sauce and a shallot mignonette will often be served alongside raw oysters, but the simpler the better. Just a squeeze of fresh lemon will bring out the flavor of the fresh ocean. The key to picking the freshest oysters is locating the ones with green phytoplankton (what oysters feed on) on the outside of their shell. You can go with a classic Muscadet or pair them with a Fino to bring the salty Andalucían breeze to the Pacific Coast.
Rockefeller Oysters This famous baked oyster dish was named for the wealthy Rockefeller family because of its incredibly rich sauce. Made from butter, parsley, spinach, onion, bread crumbs, and a dash of Tobasco and Pernod, this recipe originated in New Orleans in the 1800s. Pair them with a fine Champagne to feel like you're dining with high-society.
Fried Oysters Like most foods, oysters are great when fried. Lightly bread and season them to your taste and throw them in a po’boy or toss them in a salad with mustard greens and a light vinaigrette for an alternative choice of protein. You can even enjoy them solo as an addictive appetizer with a squeeze of lemon and cocktail dipping sauce. An extra hoppy IPA will quench your thirst and counterbalance the salty, fried flavor.
Chargrilled Oysters This is an easy way to include oysters in your next social-distancing friendly barbecue. All you have to do is throw them on the grill, then when the shells start to open, quickly shuck the tops off. Top them with a smoked paprika and lemon zest or grilled scallion mignonette with a splash of shoyu. Pair them with a Fino Sherry or your favorite chilled sake.
Deviled Oysters A fun alternative to the classic deviled egg, oysters can also be deviled. Chop them and mix with deviling ingredients like mayo, mustard and Worcestershire. Broil them in the shells and top with little dill and paprika. Take a sip of your Chablis or Sancerre and call it a day.
Please comment and share your favorite oyster preparations and pairings.
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